Four-Onion Soup
Yield
6 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
yellow onion
|
|
| 1 | medium |
red onion
|
|
| 1 | medium |
leeks
white portion only |
*
|
| 5 | each |
scallions, spring or green onions
with tops |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | cans |
beef stock
14.5 ounces |
*
|
| 1 | can |
beef stock
10.5 ounces |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
swiss cheese
shredded |
|
| 6 | slices |
bread, french baguette
3/4 inch thick, toasted |
*
|
| 6 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
yellow onion
|
|
| 1 | medium |
red onion
|
|
| 1 | medium |
leeks
white portion only |
*
|
| 5 | each |
scallions, spring or green onions
with tops |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | cans |
beef stock
14.5 ounces |
*
|
| 1 | can |
beef stock
10.5 ounces |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 237 | ml |
swiss cheese
shredded |
|
| 6 | slices |
bread, french baguette
3/4 inch thick, toasted |
*
|
| 9E+1 | ml |
Parmesan cheese
grated |
|
Directions
Slice all onions ¼ inch thick.
In a 3-quart saucepan over medium-low heat, sauté onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.
Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-ounces bowls.
Ladle hot soup into bowls.
Top with a slice of bread.
Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.
Broil until cheese melts.
Serve immediately.
